Author: Danny Lang

Jane and Jennifer’s Easy Fridge Cheesecake

Ingredients:

125 g Digestive biscuit crumbs

40 g melted butter

280g spreadable cream cheese

397g can of condensed milk

140ml fresh lemon juice

Method:

Combine the biscuit crumbs and melted butter and press into the base of an 18 cm loose bottomed cake tin and chill in fridge. Whisk together the cream cheese and Condensed milk until smooth then stir in the lemon juice until mixed. Pour over the prepared base and chill for at least two hours until set. Decorate with summer fruits.

Laura’s Nana’s Cheesecake recipe

Ingredients

Filling:

1kg Curd Cheese, or, if living near a Polski Sklep, Twaróg Sernikowy (special Polish cheesecake curd)

6 tbsp creme fraiche / double cream

250g softened margarine

250g caster sugar

6 eggs

6 tbsp plain white flour

Vanilla essence 1 tbsp

Biscuit Base:

1/2 large packet of Ginger Nuts

1/2 large packet of Digestives

3 tbsp melted margarine

Baked in:

5 long deep tin foil (takeaway) trays

Method

Make filling:

Separate Eggs

Cream egg yolks with sugar, then add soft marg, dbl cream/creme fraiche, flour and vanilla

Mix with Cheese in large bowl, [add sultanas and lemon rind here if you like]

Fold in stiffly beaten egg whites

Are you good with your hands?

If you have time, energy and baking beans, make a pastry base, knock yourself out!

Otherwise…

Biscuit Base

Crush biscuits

eg with a pestle in a plastic bowl / hammering biscuits under tea towels with a rolling pin etc…

mix in melted marg till sticking together

Baking Cheesecakes

Lay out about 2cm biscuit base in tins

Bake for 10 mins at 160 (fan oven) and remove

Pour filling in to tins with a ladle

Return cheesecakes with oven turned up to 200 for 10 mins

Turn down to 160

bake till browned and firm (not wobbly…)

usually about 30 mins